Turkey recipe?

would anyone love to share one of there favorite turkey recipe, we love lots of garlic and herbsTurkey recipe?
Hope you might like these..............





1 small turkey (12 pounds)


2 cups water


1 medium-size head garlic


1/2 teaspoon salt


1/2 teaspoon freshly ground black pepper


3 onions (about 12 ounces total), peeled and cut into 1-inch dice


3 carrots (8 ounces total), peeled and cut into 1/2-inch ice


1 teaspoon potato starch dissolved in 1 tablespoon water


1 tablespoon soy sauce





Remove the neck, gizzard, heart, and liver from the turkey and place them in a saucepan. Add the water and bring to a boil. Cover, reduce the heat, and cook over low heat for about 1 hour. Drain, reserving the liquid and the solids separately (you should have about 1 1/2 cup of liquid). Set aside.





Meanwhile, rinse the turkey thoroughly under cool water and pat it dry with paper towels. Peel 3 large gloves of garlic and cut them into slivers (about 12 total). Making small incisions here and there around the breast and leg, insert the garlic slivers under the skin of the turkey and even into the flesh. Sprinkle the salt and pepper on the turkey, inside and out.





Place the turkey, breast side up, in a large roasting pan and bake in a 425-degree oven for about 20 minutes, until nicely browned on top.





Using pot-holders, turn the turkey so it is breast side down. Arrange the onions, carrots, and the remainder of the garlic gloves (unpeeled) around it. Reduce the oven temperature to 325 degrees. Cook for 1 hour.





Add the 1 1/2 cups reserved cooking liquid, and bake for another 30 minutes. Turn the oven off, and let the turkey rest in the warm oven while you complete the rest of the preparations.





Pull the meat from the reserved turkey neck, and cut the liver, neck, and heart into 1/4-inch dice. Set aside.





Transfer the turkey to an ovenproof platter, and return it to the warm oven. Strain the vegetables and cooking juices from the roasting pan through a sieve into a saucepan. (If you want to include the pureed vegetables in your gravy, strain then1 through a food mill.) Let the sauce rest for 4 to 5 minutes, until most of the fat has risen to the top, and then skim off as much fat as possible (at least 1 to 1 1/2 cups). You should have approximately 2 cups of defatted juices remaining. Add the chopped neck meat and giblets, and simmer the mixture for 10 minutes to reduce it slightly. Stir in the dissolved potato starch and the soy sauce.....





Also.........








1/2 cup olive oil


2 tablespoons dried thyme


2 tablespoons dried sage


2 tablespoons dried rosemary


2 tablespoons chopped garlic


1 cup chopped carrots


1 cup chopped celery


1 cup chopped onions


1 14-pound turkey, boned, cut into 2 breast pieces and 2 leg-thigh pieces


3 cups Chardonnay or other dry white wine


3 cups (about) canned low-salt chicken broth


6 tablespoons (3/4 stick) butter


6 tablespoons all purpose flour





PreparationCombine first 5 ingredients in small bowl. Let stand 1 hour. (Can be prepared 1 day ahead. Cover and refrigerate.)


Preheat oven to 350 F. Place carrots, celery and onions in bottom of large roasting pan. Roll leg-thigh pieces of turkey into loaf shapes and tie with string at 1 1/2-inch intervals to hold shape. Rub herb-oil mixture over all turkey pieces. Season turkey with salt and pepper. Place turkey pieces atop vegetables. Pour wine and 1 cup broth around turkey in pan. Bake until leg-thigh pieces register 180掳F on thermometer and breast pieces register 170掳F on thermometer, basting occasionally with pan juices, about 1 hour 45 minutes. Transfer turkey to platter. Tent with foil to keep warm.





Strain pan juices into large glass measuring cup. Spoon fat from pan juices. Add enough remaining broth to measure 6 cups liquid. Melt butter in heavy medium saucepan over medium heat. Add flour and stir 2 minutes. Gradually whisk in pan juices and bring to boil. Reduce heat and simmer until thickened to sauce consistency, about 10 minutes. Season with salt and pepper.





Remove string from leg-thigh pieces. Slice all turkey pieces. Arrange slices on platter; serve, passing gravy separately.Turkey recipe?
i make a herb marinade, use olive oil,rosemary,tyme,basil and garlic, mix together-then i loosen the turkey skin and rub it underneath, saving some to rub all over the top and sides of the turkey.
it's not really a recipe, it's just how I do it. you lift up up the skin around the breast and insert cut up pieces of peppers(green, orange, yellow), celery, onion. also some pats of butter. then just season it really well on top and inside and where you put your veggies. then put in one of those turkey bags and watch the pop-up thing and you're good.
Tantalizing Turkey Burgers:





Ingredients:


1 pound lean (93%) ground turkey


2 tablespoons Dijon mustard, divided


1 garlic clove, pressed


1/2 teaspoon salt


1/2 teaspoon dried thyme leaves


1/4 teaspoon ground black pepper


5 tablespoons fresh grated Parmesan cheese


2 teaspoons vegetable oil, divided


4 ounces mushrooms, sliced (about 1 cup)


1 medium onion, thinly sliced


1 teaspoon honey


3 onion rolls, split





Directions:


1.Combine ground turkey, 1 tablespoon Dijon mustard, garlic, salt, thyme and black pepper; mix lightly but thoroughly. Form turkey mixture into 4 round patties, 陆 inch thick. Coat patties evenly with cheese. Set aside.


2.In Large (10-in.) Skillet, heat 1 teaspoon oil over medium heat until hot. Cook mushrooms and onion 6-8 minutes or until onion is tender. Remove from Skillet to Small Batter Bowl. Toss with remaining 1 tablespoon Dijon mustard and honey; keep warm.


3.Heat remaining 1 teaspoon oil in same Skillet until hot. Cook patties 10 minutes or until meat is no longer pink in center, turning once with Nylon Turner. Place turkey burger on bottom of roll; top with an equal amount of the mushroom and onion mixture. Cover with top half of roll.


Yield: 4 sandwiches





Sweet %26amp; Smoky Turkey Burgers


Ingredients:


Sauce


1/2 cup (125 mL) apple jelly


1/2 cup (125 mL) barbecue sauce


2 tsp (10 mL) Tabasco庐 chipotle pepper sauce


11/2 tsp (7 mL) cider vinegar





Burgers


2 garlic cloves, pressed


1/4 cup (50 mL) chopped green onions


1 pkg (11/4 lb/625 g) 93% lean ground turkey


1/4 tsp (1 mL) salt


1/8 tsp (0.5 mL) ground black pepper


4 hamburger buns or onion rolls, split


Assorted toppings such as lettuce, sliced tomato, sliced onion or shredded cheese (optional)





Directions:


1.For sauce, combine jelly, barbecue sauce, pepper sauce and vinegar in small saucepan. Bring to a boil over medium heat. Cook 5-7 minutes or until thickened, stirring constantly. Reserve 1/4 cup of the sauce for burgers. Pour remaining sauce into Prep Bowl and cool 10 minutes.


2.Meanwhile, for burgers, combine turkey, reserved sauce, green onions, garlic, salt and black pepper; mix gently but thoroughly. Form into four round patties, about 1/2-inch/1 cm thick. Pour remaining sauce into Barbecue Basting Bottle.


3.Prepare grill for direct cooking over medium coals. Place patties on grid of grill. Grill, covered, 5-6 minutes. Turn burgers and baste with half of the sauce. Grill 2-3 minutes; turn and baste with remaining sauce. Grill an additional 2-3 minutes or until meat is no longer pink in center. Serve burgers on buns with assorted toppings, if desired.


Yield: 4 burgers
At the moment Cooks.com has all about cooking Thanksgiving dinner on their opening page, and is well worth a look.
3/4 cup butter, softened


1 1/2 teaspoons poultry seasoning


2 tablespoons garlic herb sauce mix (recommended: Knorr)


1 1/2 teaspoons crushed garlic


1 (32-ounce) bag celery and carrot party sticks


2 large onions, large dice


1 (32-ounce) container low-sodium chicken broth


12-pound turkey, thawed if necessary


1 tablespoon salt


1 tablespoon pepper


3 (3/4-ounce) packets fresh herbs poultry herb blend (sage, thyme and rosemary)


1 lemon, thickly sliced





In a small bowl, combine softened butter, poultry seasoning, garlic herb sauce mix, and crushed garlic. Use a fork to mix together until well combined. Cover and put in the refrigerator for 15 to 30 minutes, until firm but not hard.


Preheat the oven to 450 degrees F.





Arrange celery, carrots, and half of the diced onions in the bottom of a roasting pan. Add chicken broth and set aside.





Rinse the thawed turkey and pat dry. Use your finger to carefully loosen the skin around the entire bird. Take the butter mixture and cut into large pieces. Place the butter pieces under the skin of the entire turkey. Rub the remaining butter pieces on the outside of the skin and season with salt and pepper. Stuff the inside of turkey cavity with remaining onions, fresh herb poultry blend, and lemon slices. (Truss if necessary.) Insert the pop-up thermometer at an angle about 3-inches down from the neck cavity and 2-inches from the breast bone, in the thickest part of the breast.





Place turkey on the bed of vegetables in roasting pan. Place in the oven and reduce temperature to 325 degrees F. Roast for 1 hour, then baste with pan juices every 20 minutes until thermometer pops up or until an instant-read thermometer inserted into the thigh registers 180 degrees F, about 3 hours